Cheesy Italian Chicken

4-5 boneless skinless chicken breasts, cut into pieces
2 cans cream of chicken soup
3/4 c. milk
2 c. Monterey Jack cheese
3/4 c. Italian bread crumbs

Blend the soup, milk and cheese together. Add chicken pieces. Pour into a gallon sized freezer bag. Attach a baggie with the breadcrumbs. (I just staple the baggie to the top of the gallon bag).  Freezer flat.

Slow Cooker cooking instructions:
Thaw. Dump everything (except bread crumbs) into a slow cooker. Cook on LOW for 6 hours. Stir every few hours to prevent cheese from sticking to the bottom of the pot.  Last half hour of cooking sprinkle the top with a layer of bread crumbs.
Serve over rice or mashed potatoes.

Baking Instructions:
Thaw.  Pour into a 9×13 glass pan. Bake covered with foil at 350 for 1 1/2 hours or until chicken is no longer pink.  Serve over rice or mashed potatoes.

By Melissa is my site built more out of spreading the word of safe eating and reducing waste than anything else. I'm Melissa and I am a qualified Nutritionist and a Sous Chef at the local Italian restaurant. I aim to educate people on eating well and reducing food waste.

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